Chocolate Chai Latte Flapjacks

Flapjacks are a great go-to recipe when I need to make a sweet treat, and whatever I add to them usually depends on what I have in my kitchen cupboards - whether it be dried fruit or chocolate. When I received some Chocolate Chai Latte in the latest Degustabox I thought it would be a great way to add a subtle spice flavour to the flapjacks. Once again the kids loved these - there's not actually a lot that my kids don't like, although Jack doesn't seem to like the school puddings as they just don't taste like the puddings Mummy makes (that's ma boy!)

Chocolate Chai Latte Flapjacks

175g butter or margarine

150g caster sugar
50g Drink Me Chai Chocolate Chai Latte powder

175g golden syrup

350g oats

• Add the butter, sugar, chai latte powder & syrup to a saucepan
• Heat gently until the butter has melted & sugar dissolved & the mixture starts to bubble around the edge, mixing well
• Remove from the heat & stir in the oats
• Divide the mixture between two square 8" baking tins lined with baking paper & press down
• Bake in a preheated 180C oven for 15 minutes
• Allow to cool in the tin before cutting into bars or squares

 

Curried Chicken Risotto

When the end of the week comes and there's not a lot left in the fridge and cupboards, a hamper full of fresh fruit, veg and new Knorr Flavour Pots is a welcome arrival.

I love the Knorr Herb Infusion Pots and use them regularly but I was keen to try out the Curry Flavour Pot and decided to make a risotto.

This dish serves 4-5 and I just used one flavour pot and it gave a mild curry flavour which was perfect for my non spicy loving kids. For a stronger flavour I would recommend using 2 pots for this quantity.

Curried Chicken Risotto - serves 4/5

1 tbsp oil

1 onion, finely chopped

500g chicken breast, cut into bit sized pieces

350g Arborio rice

1 Knorr Curry Flavour Pot

150g Okra, sliced (or you could use green beans)

approx 1 litre chicken stock

200g fresh or tinned pineapple

thinly sliced peppers or chilli

• Heat the oil in a large pan
• Fry the onion gently for 1 minute
• Add the chicken and fry for 5-10 minutes
• Stir in the rice, flavour pot, Okra and approx 1/4 of the stock
• Place a lid on and simmer gently, adding more stock as required, until the rice is tender
• Stir in the pineapple just before the end of the cooking 
• Serve with thin slices of fresh chilli or red pepper on top

I was sent a hamper of products for the purpose of this review - the Knorr Flavour Pots come in Mixed Herb, Garlic, Chilli, 3 Peppercorn and Curry flavours